Originally Posted by
Rover
The secret to quality pizza by the slice is the turnover. If the pizza has to sit for any time at all then the crust and cheese get tough. Places like the mall pizza places use a different kind of cheese to prolong its shelf life, but it doesn't taste as good. And, because you need turnover, you are restricted to basic ingredients, kind of a "least common denominator" as you cannot afford to have expensive ingredients go to waste on pizza you have to toss when it has been under the heating lamp too long. That is why it will be difficult to put such a store on 23rd or downtown until foot traffic improves quite a lot. What cities like us have though is the truck food which can go where the people are at any given time. Or, street vendors with carts.
And, because my credentials are often challenged here my disclaimer is I do not own any pizza restaurants. However, my brother has been regional mgr. for both Dominoes and Little Ceasers and now is operations manager for a company owning 100s of fast food stores. My bro in law is VP operations for a large Pizza Hut franchiser. And, my cousin was President of the Macaroni Grille chain. I couldn't help but learn a little by osmosis. LOL.
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